Do you do Friendsgiving or Thanksgiving? Or both? We’re celebrating both this year, so I created this crowd-pleasing butternut squash salad recipe because I know both friends AND family members will love it. It’s the kind of salad that will convert anyone to being a salad lover, because it’s filled with spiced roasted butternut squash, pomegranates, goat cheese, and pistachios. It’s a roasty, spicy, creamy, tangy combo that Jack and I are pretty obsessed with....

I know it’s just a simple sauce, but this carrot ginger dressing is still one of my favorite recipes on Love & Lemons. It’s creamy, zingy, vibrant, and bright, with a slight sweetness from the carrots and bite from the ginger. It calls for 6 ingredients (including salt and water!), and it keeps in the fridge for up to a week. I make a batch whenever I get the chance....

Either ways, this is a delicious chicken recipe and very easy to make even for beginner cooks. If you want to check out more chicken recipes, my favourites are – chilli chicken dry, chicken iguru, pepper chicken masala, and chicken biryani. Chicken Thoran – How to Make Chicken Thoran Preparation time: 15 minutes Cooking time: 30 minutes Serves 6-8 Recipe source: Amma Ingredients: 500 gm of chicken, cleaned, deboned, and cut into small chunks 1 tbsp of butter 2 tsp of red chilli powder (adjust to taste) 1/2 tsp of turmeric powder 2 strands of curry leaves 1 cup of grated coconut 3/4 cup of sliced shallots (chinna vengayam, ulli) 2 tsp of garlic-shallot paste (grind together some garlic and shallots) 1 tsp of salt (adjust to taste) 1 tbsp of oil 1 tsp of black mustard seeds 1 tsp of urad dal (ulutham paruppu, uzhunnu parippu)...

And the countdown begins! As a kid, Christmas morning was always the absolute BEST part of the year. For the special morning my family celebrated with one of 2 breakfast rituals – a can of Pillsbury Cinnamon Rolls or a box of Entenmann’s chocolate doughnuts. We loved it all – although my sister and I could honestly care less about the food because the morning was all about waking up and waiting sooooo patiently for my parents to get their coffee before we could start opening presents....

If I’m hosting a special occasion brunch, you can bet that mimosas will be on the menu. Light, fresh, and festive, they’re perfect for celebrating everything from Mother’s Day to Christmas. With citrus in peak season and New Year’s right around the corner, I thought now would be a great time to share my classic mimosa recipe. Whether you make it for a New Year’s brunch, any holiday gathering, or a lazy weekend morning, I hope you enjoy it....

Today, we’re celebrating our cookbook launch with one last giveaway – and it’s a good one! You may have noticed that I have a thing for smoothies, blended soups and creamy sauces. I just love my Vitamix – but have you seen the new copper Vitamix!? It’s pretty, it’s powerful, and one of you will get one! pictured above: Carrot Gazpacho with Lemongrass and Creamy Miso Brussels Sprout Fettuccini from the Love & Lemons Cookbook....

This soup is perfect for spring and summer. We use frozen peas, but if you have access to them, fresh peas would be lovely. Just after blending, we stir in some cream. The soup is quite delicious without it, the cream just rounds out the flavors and makes it luxurious and creamy. Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear....

Thanks to my English mother, I grew up eating parsnips. Usually she’d roast them and just leave it at that. I love roasted parsnips — especially when roasted alongside carrots, but I also love taking the extra step of pureeing them. Roasted parsnips become ultra smooth and creamy when pureed. You could just leave them plain, but to make them extra silky, we add a splash of cream and love a touch of nutmeg swirled in at the end....

I’ve talked about this over and over on here, but one of my favorite ways to incorporate fresh produce into my meals is through my local Texas CSA delivery that I get bi-weekly. The fruits and vegetables are grown from local farms and when my “bushel” arrives, the contents are always a surprise! There’s no better way in my opinion to eat hyper local than by signing up for a local CSA box – and they can be found all over the country....

I’ve tried many banana bread recipes, but this one with a batter made with butter and brown sugar is the best. It’s my family’s favorite, and many of our readers agree, calling this their forever banana bread! I love the incredibly moist texture and rich buttery banana flavor. Our recipe makes one loaf, but since I’m always sad when the last slice disappears, I usually double everything to make two....

This chicken broth recipe has quickly become one of my favorites. It’s ridiculously simple to make, and since it starts with a whole chicken, you are left with a fantastic chicken broth and a whole cooked chicken at the end. You can use the broth to make your favorite soups (chicken noodle soup for me!) and the chicken to make chicken salad or these incredible chicken enchiladas. Key Ingredients Chicken: I use a whole chicken to make the broth and gently poach it in cold water with the other ingredients for just over an hour (that’s all!...

These kabobs are perfect for kids of all ages, even those who may be kids-at-heart and not specifically by age. The trick with these is to buy a bottle of chocolate topping that forms a hard shell when drizzled over something very cold. We used Hershey’s Hard Shell, but there are a few options at the store for you to choose from. You could also drizzle the frozen fruit with melted chocolate, but we really just wanted something simple without additional mess....

Imagine you’re at a party with a table filled with tempting treats. At one end, you see chocolate cupcakes. At the other end, there’s a bowl of this irresistible creamy fruit dip. Where will you find me? I’ll be practically attached to that fruit dip bowl, happily devouring it. Honestly, I hardly even need the fruit – this dip is so good that I could eat it with a spoon!...

Our family eats a lot of salmon, so we have a long list of delicious salmon recipes. This sour cream and mustard crusted salmon is ridiculously simple to put together. Since you bake the salmon with the sour cream sauce, it becomes super moist and flavorful. For another easy recipe, see our brown sugar baked salmon! Key Ingredients Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho....

This simple vegetable curry is the answer when you want something hearty, really tasty, and packed with lots of nutritious veggies. Our recipe takes inspiration from a few regions, but I like to think of it as a Southeast Asian curry since we use Thai red curry paste and coconut milk. This is a perfect vegetable recipe to keep in your back pocket for when you don’t have a plan for dinner but have a bunch of half-used veggies piling up in the fridge....

Ok, saucy, cheesy comfort food fans – you’re going to love this eggplant rollatini recipe! “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. In this eggplant rollatini recipe, I wrap delicate planks of roasted eggplant around a rich blend of lemon zest, pecorino, and ricotta cheese. I nestle the rolls in a dish of marinara sauce and bake until the filling is hot and the eggplant is tender....

When you make grilled pineapple, something magical happens. The already-juicy fruit becomes even juicier, and its sugars caramelize and char against the grill grates. You end up with grilled pineapple rings that are smoky, tart, tender, and sweet. To be honest, if I had to pick between eating a slice of regular pineapple or a slice of grilled pineapple, I’d take the grilled pineapple every time. It’s just that good....

If you love the chocolate-hazelnut combination as much as we do, then you are going to love these Nutella Chocolate Truffles! The truffles have a Nutella center, surrounded with a soft milk chocolate ganache then coated with more milk chocolate and tossed in ground hazelnut wafers. Yeah, they are amazing! The secret is to freeze little balls of Nutella for the center of each truffle. We use a piping bag, but you could use two spoons to form mini balls of Nutella....

If you open up my pantry, you’ll almost always find a box of couscous inside. I love keeping this quick-cooking starch on hand, as it’s an easy side dish that pairs well with all kinds of meals. Because I’m such a big couscous fan, I thought I’d dedicate today’s post to discussing what it is and how to cook it. And of course, I’ll share some of my favorite couscous recipes!...

There are many ways to cook spaghetti squash, but the best way is to roast it in the oven (trust me). The squash has a better texture, isn’t soggy, and you can add flavor with herbs! If you’ve never cooked spaghetti squash in the oven, it’s time to start. And while I love roasted spaghetti squash, I’ve also included my tips for cooking spaghetti squash in the microwave (just in case you are short on time)....